Meatball Soup

Recipe courtesy of akayf

For meatballs

1 beaten egg

½ cup bread crumbs

2 tablespoons grated parmesan cheese

1 tablespoon parsley

1 tablespoon finely chopped onion

½ teaspoon garlic salt

1/8 teaspoon pepper

8 ounces ground beef or turkey

For soup

1 ½ cup water

1 can chickpeas, rinsed and drained

1 can beef broth

1 can Italian style stewed tomatoes, undrained

1 cup sliced mushrooms

1 ½ teaspoons Italian seasoning

¼ cup tiny bowtie pasta or ditalini

3 cups fresh torn spinach OR ½ of a 10 ounce package of frozen chopped spinach, thawed and well drained

1. In medium bowl, combine all the meatball ingredients. Roll into 36 meatballs and set aside.
2. In large skillet, cook meatballs over medium heat about 8 minutes or until no longer pink. Remove from skillet and set aside.
3. In large sauce pan, combine beans, broth, tomatoes, water, mushrooms and seasoning. Bring to a boil and ass pasta. Return to a boil and then reduce heat. Simmer, covered for 10 minutes or until pasta is tender. Stir in spinach and meatballs. Cooke for 2 minutes or until spinach is wilted and meatballs are heated through. Top with grated cheese if desired.